Tuesday, March 31, 2015

Low Carb S’mores Ice Cream

S’mores are wonderful treats that combine the flavors of chocolate, marshmallow and graham crackers. I was able to get a hold of a marshmallow ice cream flavoring, but you can probably do just as well using marshmallow flavorings from LorAnn Oils or Capella.

This is a really loosy-goosy recipe since the mix-ins are difficult to specify just for a single quart of ice cream. We only need half of the graham cracker crust from the store-bought mix. A regular marshmallow recipe yields 64 marshmallows, but we only need 8. The chocolate bar is made from the Chocolate Almond Butter Bombs recipe.

This ice cream is awesome, but I would have liked the marshmallow flavoring to be toasted marshmallow. (DaVinci Gourmet makes a toasted marshmallow sugar-free syrup.) Nevertheless, this ice cream combo is one of my new favorites.



1 chocolate bar made from the Chocolate Almond Butter Bombs recipe
8 low carb marshmallows with vegetable glycerin added

Graham Cracker Pie Crust

(Need only half pie crust for ice cream but ingredients are for a whole pie crust)

1 package Carb Counters Graham Cracker Style Pie Crust Mix
2 tablespoons (29 g) unsalted butter
64 drops Capella Flavor Drops, Graham Cracker
1 tablespoon (20 g) Nature’s Hollow Sugar Free Honey Substitute

Ice Cream

Low Carb Sweet Cream Base
64 drops Capella Flavor Drops, Graham Cracker
¼ teaspoon honey flavoring
Marshmallow flavoring (see text above)


  1. Marshmallows: Make a half recipe of low carb marshmallows. Use extra erythritol to make them sweeter and depress the freezing point further. Add ¼ teaspoon of vegetable glycerin to the gelatin mixture, too.
  2. Remove the finished, cooled marshmallows from the refrigerator, cut them into small pieces and return them uncovered to the refrigerator to dehydrate. We want them to get stale. Dried out marshmallows will freeze better. This will take some time, so allow a few hours to pass before continuing. Cut into small pieces and freeze in an ice cream container.
  3. Graham Cracker: Melt the butter in a microwave for 1 to 2 minutes. Add the Capella Flavor Drops and mix. Add the pie crust “flour” and combine with a fork until the butter is fully integrated. Mix in the honey substitute. Use a rolling pin to spread crust out on a cookie sheet with a silicone mat.

    Graham Cracker "Style" Pie Crust

    Place the crust in a preheated oven at 325 °F and bake for 10-12 minutes or until the edge has browned lightly. Remove from the oven, let cool, break into small pieces, and put into an ice cream container.
  4. Chocolate bar: If you’re making a batch of Chocolate Almond Butter Bombs, make one chocolate bar using Freshware CB-607BR Break-Apart Chocolate Bar Silicone Molds. Freeze then cut lengthwise on the score, then cut the strips into chunks. Put chocolate into the ice cream container and return to the freezer.

    Mix-ins in ice cream container.

  5. Ice cream: Follow the instructions for the Low Carb Sweet Cream Base except slightly reduce the amount of heavy cream. (E.g., 2 cups instead of 2¼ cups of heavy cream.) Add the flavorings to the sweet cream base. Cover and chill if necessary.
  6. Follow your ice cream maker’s directions for making ice cream. One to two minutes before the ice cream is done, add the mix-ins. Use a silicone spatula to remove the ice cream from the ice cream maker and freeze until solid.
Scoops of ice cream.

Scoops of ice cream.

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